Pumpkin pairing with roast duck, gooseberries, anise and cashews

For this seasonal recipe, we looked at the flavor profile of gooseberries (physalis) as a starting point. These fruits share herbal, green notes (like that of a cooked potato) in common with pumpkins and also cashews, as well as some surprising roasted popcorn-like characteristics. Duck and gooseberries both possess fruity and floral aromas, however, the roasting of the duck imparts other roasted, caramellic qualities. Meanwhile, the anise sauce shares floral, spicy clove-like notes and citrus, coriander-like aromas.


Anise Sauce

  • 20 g shallot, diced
  • 1 bay leaf
  • 1 sprig thyme
  • 20 g cognac
  • 200 g veal fonds
  • salt, to taste
  • powdered liquorice, to taste

In a small sauce pan, fry the shallots together with the bay leaf and thyme. Deglaze with cognac and add veal stock. Reduce until desired consistency. Pass through a sieve. Finish with butter and season. Add liquorice powder to taste.

Candied Gooseberries

  • 20 gooseberries
  • 100 g apple juice
  • 50 g white sugar
  • 0.5 star anise

Combine all of the ingredients in a large pot on low heat. Allow the mixture to candy, being careful not to let it boil. Allow the gooseberries to cool in the syrup.

Cashew Crumble

  • 10 g cashews, coarsely chopped
  • 1.5 g tarragon, chopped
  • 0.5 lime, zest roughly grated
  • salt, to taste
  • pepper, to taste

Combine cashews, tarragon and lime zest in a small bowl and mix. Season with salt and pepper, to taste.

Roast Duck

  • 2 duck fillets
  • a knob of butter
  • salt, to taste
  • fresh pepper, to taste
  • pumpkin purée, as desired

Season the fillets with salt and pepper. Melt butter in a pan and place the fillets skin-side down in a pan until golden brown. Flip to seal the other side, then cook the duck according to desired doneness in a preheated oven at 150°C.

Allow to rest for a few minutes before slicing the meat to desired thickness.

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